Gradually add the dry ingredients to the wet ingredients, mixing until well combined, and transfer to the prepared loaf tin.

Bake in the oven, on the middle shelf, for 45 minutes.

Remove the tin from the oven and allow to cool completely. To remove the bread from the tin, lift the edges of the baking parchment.

Tips:

Sowans brand almond butter was what I used because it was the smoothest. It's an Irish brand so I don't know if it's available in other countries. Other almond butter brands were either crunchy, may have contained traces of gluten according to the label, one jar didn't have enough for a single loaf or all of these issues together. I used a hand whisk, forgetting that I had a whisk attachment for my stick blender. I recommend using an electric whisk if you have one, to save time. I don't know if it was raw but I used shop-bought organic honey. It didn't affect the consistency of the bread in a negative way. I used a pack of roasted and chopped hazelnuts. It didn't have a noticeable affect on the finished loaf (at least not negative anyway). The quantity of hazelnut flour per loaf is quite small so you could buy a packet of hazelnuts and use a good coffee grinder to grind some to a flour consistency for each loaf. The original recipe calls for home made coconut flour but cocowel do gluten free 100% coconut flour if (like me) sourcing a coconut and making your own is difficult/impractical. Other brands may contain additives and preservatives and have too much fibre. For the baking soda I used the gem brand bread soda because it was the only one that stated gluten free on the packet.